Spicy Fish Pasta is a quick dish with a refined taste. It works great with any sort of white meat fish and begs for some improv both in the pasta style and sauce itself. Onions, capers, bell peppers and any sort of herb could be added to suit your tastes. The video preparation of this recipe is here on the Fishful Thinker Youtube channel. This dish will serve about 3-4 people as prepared.

Start by cooking your pasta – we used thin spaghetti – to a firm al dente. Drain (but don’t rinse!), reserving about a cup of the pasta water, and toss pasta with a touch of olive oil. Cover and set aside.

Heat a large skillet or flat bottom saucepan over medium high heat. Add about 3 tablespoons of olive oil and a strong teaspoon of dried red pepper flakes. Cook for one minute then add three or four cloves of chopped garlic and 1/2 teaspoon of salt. Swirl around for a minute or two until the garlic smells fragrant, then add a 14.5oz can of high quality crushed tomatoes and stir together. Allow to simmer for about 3 minutes, then add about 1/2-2/3 cup of the reserved pasta water. Add a pinch of black pepper and about a tablespoon total of dried herbs; we used a combination of oregano and basil. Cook for about two minutes, then add about 1/2 cup of quartered black olives. Allow all of this to simmer and come together while the sauce thickens, about 2-3 minutes.

Now add about one pound total of boneless white meat fish, cut into large cubes. Stir them in and cook over medium low heat until the fish flakes easily, about 3-4 minutes. Lightly break fish up, then taste for seasoning and adjust accordingly. At this point, add the pasta into the sauce and toss gently to coat, adding a bit more reserved pasta water if the sauce is too thick.

Lastly, top with some chopped flat leaf parsley and fresh grated parmesan cheese. Serve with warm french bread or crunchy garlic bread.

We use OtterBox Trooper and Venture coolers to transport ingredients and Camp Chef Pro90x stove to cook.